Cravings.

Simple Cheese Manicotti

twelve cannelloni pasta shells (8 oz. package)

4 cups cashew ricotta cheese, doubleif using this recipe (you may have a little leftover)

2 cups or so organic pasta sauce of choice

almond parmesan, optional garnish

Fried Ravioli with Cheesy Marinara Dipping Sauce

Fried Ravioli

1 package store bought ravioli (about 24)

1 cup buttermilk

2 cups Italian style bread crumbs

1 tsp dried Oregano

1/2 tsp salt

1/2 tsp freshly ground pepper

grated Parmesan or Pecorino Romano

vegetable oil and olive oil for frying

fresh basil for garnish

For the Cheesy Marinara Sauce:

1 14 oz can diced tomatoes

1/2 onion, minced

2 large cloves garlic, minced

1/2 tsp salt

1/4 tsp red pepper flake

2 tablespoons extra virgin olive oil

1/2 cup grated pecorino romano cheese

Preheat the oil: Fill dutch oven or deep frying pan with two inches of oil- 3/4 vegetable oil, 1/4 olive oil. Preheat until a thermometer reads 325°.

Prep the sauce: In a medium sized saucepan, sautée the onion in olive oil over medium low heat for 8-10 minutes, until very soft. Stir in garlic and cook for about 1 minute, until fragrant. Add in the tomatoes, salt, and red pepper flake and cook over medium low heat, stirring occasionally, for 10 minutes.

While the oil heats and sauce cooks, prep the ravioli. Place the buttermilk in a shallow bowl. Place the bread crumbs, oregano, salt, and pepper in another bowl. Line a baking sheet with parchment paper for the ravioli. Dip first in the buttermilk, shaking when lifting out of the bowl, then dredge in the bread crumbs. Place on the baking sheet while you coat the remaining ravioli. Set aside.

Finish the sauce: Remove from the heat. Using an immersion blender, blend the sauce directly in the pot until mostly smooth. Fold in the  grated cheese.